1 pkg. compressed yeast
1/4 c. water
1 c. milk, scalded
2 tbsp. shortening
2 tbsp. sugar (4 tbsp. for richer dough)
1 tsp. salt
1 well-beaten egg
3 1/2 c. sifted unbleached flour
2 to 3 c. filling (prune, apricot, applesauce or other favorite)

For prune or apricot filling, cook the dried fruit in water until it can be mashed into a soft sauce. Add sugar and cinnamon to taste, about a teaspoonful each. Add cinnamon to applesauce filling as well.

Soften yeast in lukewarm water. Add a little sugar, about one teaspoon -- the yeast will work faster. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast and egg. Gradually stir in flour to form a soft dough. Beat vigorously, cover and let rise in warm place until dough doubles in bulk, about 2 hours. Turn out on lightly floured board and roll to one-quarter inch thickness. Cut with a two inch cutter and place on a greased cookie sheet. Cover and let rise until double in bulk, about one hour. Make a depression in the center of each and spoon in about one to two tablespoons of sauce. (The bigger the depression, the more filling.) Bake in a preheated moderate oven, 375 degrees, for about 10 minutes. Makes about 18 tarts.